lithuanian farmers cheese

How To Make lithuanian farmers cheese

• 
  Step 1
  Let milk and buttermilk set out on the counter for an hour to warm.
• 
  Step 2
  Pour milk into pot and heat slowly on med. heat to almost boiling (180*F).
• 
  Step 3
  Remove from heat and add buttermilk.Curds should start to form immediately. Give a gentle stir but try not to break the curd. Let set 5 minutes.
• 
  Step 4
  Line your colader with the cheesecloth and set it in the sink. (If you want to catch the whey to use for cooking, set colander over another large pot.)
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  Step 5
  Mine was draining slow so I gathered the ends and gently see-saw the curds back and forth, lifting one end up then the other.
• 
  Step 6
  Once most of the liquid has drained gather corners and tie.
• 
  Step 7
  Loop string then hang till it stops dripping.
• 
  Step 8
  Take down and give it a wring then press for 10-12 hours. The longer you press the drier the cheese will be. I did not have a press so I sandwiched it between a cutting board and a fry pan and put a cast iron skillet on top with a coffee can filled with water inside that, then the lid to the skillet on top .
• 
  Step 9
  Turn cheese out into a bowl and salt to taste and garnish.
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